These decadent Chocolate Cookie Bars get a coating of fudgy chocolate frosting, making them perfect for brownie and cookie fans alike.
Recipe + article courtesy of Sarah Bakes Gluten Free
About these chocolate cookie bars with fudgy icing:
Is it a brownie? Is it a cookie? Well, it’s a little bit of both. Soft, gooey chocolate cookies, baked in the form of bars. Oh, and don’t forget that dairy free chocolate frosting. That frosting that I couldn’t stop “taste-testing.” I’ve never made frosting with coconut oil before and I’m so glad I tried it. Creamy. Decadent.
Bar cookies are the perfect party dessert.
With summer coming, I’m sure there are lots of barbecues, picnics and parties coming your way. Bar cookies are a great dessert to bring. Mix, bake, frost, slice. These frosted chocolate cookie bars would be adorable with sprinkles on top. Maybe add a scoop of dairy free ice cream too. Bring a plate of these to your next summertime celebration and they’ll be a hit for sure!
What is the best gluten-free flour for bar cookies?
You can use Sarah's homemade gluten-free flour blend to make these chocolate bar cookies, or King Arthur Measure for Measure or Pamela’s Gluten-Free Artisan Blend blend both work well in most recipes and are vegan too. If you're making your own blend, use gum free baking binder instead of xanthan or guar gum for the best results.
Try these Gluten-Free Sugar Cookie Bars too:
A soft sugar cookie is hard for just about anyone to resist, especially when cut into grab-n-go bars.
Everyone will love these Vegan, Gluten-Free Sugar Cookie Bars!
Frosted Chocolate Cookie Bars
Ingredients
chocolate cookies
- 2 cups gluten free flour blend
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup brown sugar
- ½ cup cane sugar
- ½ cup coconut oil softened
- ¼ cup So Delicious unsweetened coconut milk room temperature
- 2 tablespoons pure maple syrup room temperature
- 2 teaspoons vanilla extract
chocolate frosting
- 2 cups powdered sugar
- ¼ cup cocoa powder
- 2 tablespoons coconut oil softened
- ½ teaspoon vanilla extract
- 3-4 tablespoons So Delicious unsweetened coconut milk room temperature
Instructions
- Preheat oven to 325 degrees F (160C) Prepare 9×13-inch (23-cm x 33-cm) baking pan by lining with parchment paper or spraying with nonstick cooking spray.
- In medium bowl, sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside. In large mixing bowl, cream together brown sugar, sugar and coconut oil. Add coconut milk, maple syrup, and vanilla. Mix until blended. Add flour mixture and stir until combined.
- Press cookie dough into bottom of pan. Bake for 25-27 minutes or until set. Be careful to not over bake. Place pan on cooling rack to cool completely.
- While cookies are cooling, prepare frosting. Cream together coconut oil, powdered sugar and cocoa powder. Add 2 tablespoons coconut milk. Continue to cream frosting. Add an additional tablespoon coconut milk if needed. Spread frosting over cooled cookies. To serve, cut into bars. Store in air-tight container.
Notes
Nutrition
Try these Walnut Maple Gluten-Free Blondies next!
Just because blondies don't have chocolate doesn't mean they can't be as drool-worthy as brownies. These gluten-free blondies are crunchy, sweet and all yummy.
Try them with Real-Deal Dutch Hot Chocolate or coffee!
Sarah's Gluten-Free Vegan Chocolate Peanut Butter Sandwich Cookies
Try our friend Sarah's recipe for soft, chewy chocolate cookies, filled with a creamy peanut butter filling. Done. All you need, right here in this sandwich cookie creation.
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